Crispy Garlic Parmesan Chicken Tenders with Chili Dip Tips, FAQ & printable recipe

Tips for success

For the crispiest tenders, use panko breadcrumbs and press them firmly onto the chicken. Let the breaded strips rest for 10 minutes before frying to help the coating adhere better.

Maintain the oil temperature at 350°F and fry in small batches to avoid overcrowding. Use an instant-read thermometer to ensure the chicken reaches 165°F without overcooking.

When making the garlic butter, use unsalted butter to control the salt level. Add the garlic off the heat or cook it very briefly to prevent burning.

Toss the fried tenders in the butter while they are still hot so the cheese melts slightly. For a spicier kick, add a pinch of cayenne to the flour mixture or increase the chili sauce in the dip.

Variations

• Spicy Buffalo Tenders: Omit the garlic butter and Parmesan. Instead, toss the fried tenders in a mixture of 1/2 cup buffalo sauce and 2 tablespoons melted butter. Serve with blue cheese dressing and celery sticks.
• Lemon Herb Tenders: Add the zest of one lemon and 1 teaspoon dried oregano to the flour mixture. After frying, toss with a mixture of melted butter, lemon juice, and chopped fresh thyme instead of garlic butter and Parmesan.
• Coconut Crusted Tenders: Replace the panko with 1 cup unsweetened shredded coconut and 1 cup panko. Season the flour with 1 teaspoon curry powder. Serve with a sweet chili sauce for dipping.
• Air Fryer Tenders: Preheat an air fryer to 400°F. Spray the breaded tenders with oil and cook in a single layer for 10-12 minutes, flipping halfway, until golden and cooked through. Toss with garlic butter and Parmesan as directed.

Storage and make-ahead

Fridge

Store cooked tenders in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven for 5-7 minutes until hot and crispy.

Freezer

Breaded, uncooked tenders can be frozen for up to 2 months. Freeze in a single layer on a baking sheet, then transfer to a freezer bag.

Reheat

Reheat leftover tenders in a 400°F oven for 5-7 minutes until hot and crispy. Avoid microwaving, which makes the coating soggy.

Store leftover tenders in an airtight container in the refrigerator for up to 3 days. Keep the chili dipping sauce separately. Reheat in a 400°F oven for 5-7 minutes to restore crispness. Avoid microwaving, as it makes the coating soggy. Let leftovers cool for no more than 2 hours before refrigerating.

The chicken can be breaded up to 4 hours ahead and kept in the refrigerator on a baking sheet. The chili dipping sauce can be made up to 2 days ahead and stored in the fridge.

For best results, fry the tenders just before serving. To freeze, bread the tenders and freeze them in a single layer, then transfer to a freezer bag for up to 2 months.

Serving ideas

Serve the garlic Parmesan chicken tenders hot, with the chili dipping sauce on the side. They pair well with a fresh green salad, coleslaw, or roasted vegetables. For a fun presentation, arrange the tenders on a platter with lemon wedges and extra parsley. The sauce can be drizzled over the top or served in individual ramekins.

These tenders also make fantastic sliders or wraps. Tuck them into soft buns with lettuce and a drizzle of the chili sauce for a quick lunch.

For a game-day spread, cut the tenders into bite-sized pieces and serve with toothpicks and extra sauce. The leftovers can be chopped and added to salads or pasta for an easy next-day meal.

Frequently asked questions

Recipe card

Crispy Garlic Parmesan Chicken Tenders with Chili Dip

Prep 20 minCook 20 minTotal 40 minServes 4

Ingredients

• 2 lb chicken breast, sliced into strips
• 1 tbsp garlic powder
• 1 tsp black pepper
• 1 tsp fine salt
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups coarse panko breadcrumbs
• Vegetable oil, for frying, to taste
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• 1/2 cup mayonnaise
• 2 tbsp ketchup
• 1 tbsp chili sauce
• 1 tsp Dijon mustard

Instructions

1. Place the chicken strips in a large bowl. Sprinkle with garlic powder, black pepper, and salt. Toss well to coat every piece evenly. Set aside while preparing the breading stations.
2. Place the flour in a shallow dish. Beat the eggs in a second shallow dish. Put the panko breadcrumbs in a third dish. Working one piece at a time, dredge the chicken in flour, shaking off excess, then dip in egg, then press firmly into the panko to coat thoroughly.
3. Pour about 1 inch of vegetable oil into a large, deep skillet. Heat over medium-high until the oil reaches 350°F (175°C) on a deep-fry thermometer.
4. Carefully place a few breaded chicken strips into the hot oil without crowding. Fry for 6 minutes, flipping halfway through, until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Drain on paper towels.
5. In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly. Remove from heat.
6. Place the hot fried tenders in a large bowl. Pour the garlic butter over them and toss gently to coat. Sprinkle with the grated Parmesan and chopped parsley, tossing again to distribute evenly.
7. In a small bowl, whisk together the mayonnaise, ketchup, chili sauce, and Dijon mustard until smooth. Serve alongside the hot tenders.

Contains: gluten, eggs, milk, mustard

Estimated nutrition per serving

Calories

540

Protein

42 g

Carbohydrates

38 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.